Once you have a healthy jar of wild yeast bubbling away, you can use it to make your own no-machine, no-knead bread.

Start your starter today, and you could be eating this deliciousness next week.

Matthew Fallon
You know your sourdough starter is ready to use when it's riddled with bubbles.
Crumpets From Scratch

Makes about 8 crumpets.

INGREDIENTS

One cup of sourdough starter

One teaspoon of sugar

3/4 teaspoon salt

1/2 teaspoon bi-carb soda

Olive oil or butter

You'll also need egg rings and a frying pan.

Matthew Fallon
Pour the starter into your mixing jug and no, your's doesn't have to be as vintage 70s as ours.
Directions

Oil the egg rings and place them in an oiled frying pan set at medium to low heat.

Combine the starter, sugar and salt and stir.

Matthew Fallon
Pop them in the pan and wait to watch the bubbles.

Wait until the pan and rings are thoroughly hot before adding the bicarb soda to the mixture.

As you mix it in, you'll see it react to the mix, forming fizzy bubbles. This is good.

Pour the mix into the egg rings making sure to leave a little space for them to rise.

Matthew Fallon
They start to smell pretty darn good about now.

Watch as they bubble up and then gently puff into shape.

Once the top is set (ie not wet any more), gently pull the rings off the crumpets and use a spatula to lift them out of the pan.

If you have more mixture, re-oil the rings (careful, they're hot) and go again.

Matthew Fallon
Almost ready for toasting, but if you cave and eat them now, they're still good.
Now, your crumpets are ready to toast and enjoy, though you can always freeze them, or store them in an airtight container in the fridge for more than a week.

Matthew Fallon
You can make these yourself.
Eat them with butter and jam, or experiment with savory flavours like bacon, egg and rosemary.

Matthew Fallon
Try different flavours, like bacon and eggs, or mushroom with caramelised onions.

See, that sourdough starter was totally worth it, because now you can make crumpets every weekend.